Get ready to discover the fluffiest, most tender biscuits you’ve ever made with just four simple ingredients! These 7 Up biscuits have become a viral sensation for good reason – they’re practically foolproof and turn out perfect every single time.
The carbonation from the 7 Up creates incredibly light and airy layers, while the sour cream adds a subtle tang and keeps them moist. Even novice bakers can achieve bakery-worthy results with this clever shortcut recipe.
Why You’ll Love This
- Only 4 basic ingredients needed
- No kneading or special equipment required
- Ready in under 20 minutes from start to finish
- Crispy golden exterior with pillowy-soft centers
- Perfect for both weekday breakfasts and special occasions
Ingredients
- 2 cups all-purpose baking mix (like Bisquick)
- ½ cup sour cream (full-fat is recommended for best results)
- ½ cup 7 Up or other lemon-lime soda (must be fizzy)
- ½ cup (1 stick) salted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Pour the ½ cup of melted butter into an 8×8 inch or 9×9 inch baking pan, making sure it coats the entire bottom. Set aside.
- Mix the Dough: In a medium bowl, combine the baking mix and sour cream. Stir with a fork until the mixture is crumbly.
- Add the Soda: Slowly pour in the 7 Up. The mixture will fizz. Gently stir with the fork until a very soft, sticky dough forms. Be careful not to over-mix; stir only until the ingredients are just combined.
- Shape the Biscuits: Turn the sticky dough out onto a surface lightly dusted with a bit more baking mix (or flour). Gently knead just a few times (2-3 turns is plenty) to bring it together. Pat the dough out with your hands until it’s about ½-inch thick.
- Cut the Biscuits: Use a 2-inch round biscuit cutter or the rim of a glass to cut out 9 biscuits. You can gently press the scraps together to get the last one or two.
- Arrange in Pan: Place the cut biscuits directly into the pan with the melted butter, arranging them side-by-side. The butter will come up the sides of the biscuits.
- Bake: Bake for 12 to 15 minutes, or until the tops are light golden brown. The bottoms will be a deeper, crispier brown. (source: Ineskohl.info)
- Serve: For best results, serve the biscuits warm, straight from the oven.
Tips & Variations
- Any clear lemon-lime soda works in place of 7 Up
- Don’t overmix the dough – keep it light and tender
- Use cold sour cream for the best texture
- Cut straight down with the biscuit cutter – no twisting
- Place biscuits close together for soft sides, spaced for crusty edges
Serving Suggestions
Serve these heavenly biscuits warm with honey butter, jam, or country gravy. They’re perfect alongside scrambled eggs and bacon for breakfast, or as a side for fried chicken and other Southern classics.
Split and toast leftover biscuits the next day for an amazing breakfast sandwich base.
Notes
- Store cooled biscuits in an airtight container for up to 2 days
- Freeze unbaked cut biscuits for up to 3 months
- Biscuits are done when golden brown and sound hollow when tapped
FAQs
- Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt works as a substitute.
- Why are my biscuits flat? Make sure your oven is fully preheated and use fresh self-rising flour.
- Can I make these ahead? Prepare the dough up to cutting, then freeze unbaked biscuits.
- What if I don’t have self-rising flour? Add 1 1/2 tsp baking powder and 1/4 tsp salt per cup of all-purpose flour.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 2 cups all-purpose baking mix (like Bisquick)
- ½ cup sour cream (full-fat is recommended for best results)
- ½ cup 7 Up or other lemon-lime soda (must be fizzy)
- ½ cup (1 stick) salted butter, melted
Steps
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Pour the ½ cup of melted butter into an 8×8 inch or 9×9 inch baking pan, making sure it coats the entire bottom. Set aside.
- Mix the Dough: In a medium bowl, combine the baking mix and sour cream. Stir with a fork until the mixture is crumbly.
- Add the Soda: Slowly pour in the 7 Up. The mixture will fizz. Gently stir with the fork until a very soft, sticky dough forms. Be careful not to over-mix; stir only until the ingredients are just combined.
- Shape the Biscuits: Turn the sticky dough out onto a surface lightly dusted with a bit more baking mix (or flour). Gently knead just a few times (2-3 turns is plenty) to bring it together. Pat the dough out with your hands until it’s about ½-inch thick.
- Cut the Biscuits: Use a 2-inch round biscuit cutter or the rim of a glass to cut out 9 biscuits. You can gently press the scraps together to get the last one or two.
- Arrange in Pan: Place the cut biscuits directly into the pan with the melted butter, arranging them side-by-side. The butter will come up the sides of the biscuits.
- Bake: Bake for 12 to 15 minutes, or until the tops are light golden brown. The bottoms will be a deeper, crispier brown. (source: Ineskohl.info)
- Serve: For best results, serve the biscuits warm, straight from the oven.
Notes
- Store cooled biscuits in an airtight container for up to 2 days
- Freeze unbaked cut biscuits for up to 3 months
- Biscuits are done when golden brown and sound hollow when tapped
